Blackberry and thyme steamed puddings with bay custard

Method

1. For the custard, put the milk in 
a heavy-based pan over a medium heat. Scrunch the bay leaves in your hands to release their flavour, then drop them into the milk to infuse. Heat the milk until just steaming.
2. Remove and discard the bay leaves from the milk. In a small mixing bowl, whisk the egg yolks and sugar using a balloon whisk for 1-2 minutes until slightly paler. When the milk starts to steam, pour half of it into the egg and sugar mixture, swiftly mixing it in using a spatula. Pour the mixture back into the milk pan and cook over a low heat, stirring with a spatula until it thickens enough to coat the back of the spatula. Keep warm over the gentlest of heats and cover with cling film touching the surface.
3. Heat the oven to 180°C/160°C fan/
gas 4. Boil a kettle full of water and have the deep roasting tray to hand.
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5. For the puddings, whisk the egg, sugar and a pinch of salt in a mixing bowl, then add the yogurt and whisk again to give a loose mixture. Use
a spatula to fold in the flour.
6. Put 3 blackberries at the bottom 
of each prepared dariole mould/ramekin and sprinkle in some leaves from the thyme sprigs. Pour the mixture evenly among the prepared moulds until about two-thirds full. Cover each ramekin tightly with a piece of greased foil, greased-side down (so it doesn’t stick to the 
cake when the cake rises), then 
put the ramekins into the roasting tray. Fill the tray with the just-boiled water until it comes halfway up 
the sides of the ramekins.
7. Bake for 15-20 minutes until
a skewer pushed into the centre comes out clean. Let the puddings cool in their moulds for a few minutes, then gently loosen them from the sides with the tip of 
a small knife. Carefully turn them 
out, scatter with a few more thyme leaves and serve with the custard and a few extra blackberries.